RECIPES

CHEMPEDAK / CUSTARD CREAMPUFFS

INGREDIENTS

Choux PUFFS
INGREDIENTS 

240g

Prima Top Flour

330ml

Water

190g

Butter

¼ tsp

Salt

7-8

Eggs

 
 

CHEMPEDAK FILLING
INGREDIENTS A 

400ml

Fresh Milk

80g

Sugar

75g

Butter

¼ tsp

Salt

 

INGREDIENTS B 

100ml

Fresh Milk

40g

Custard Powder

35g

Corn Flour

1

Egg

1 tbsp

Vanilla Essence

250g

Chempedak Puree

 

Creamy custard filling
INGREDIENTS A 

400ml

Fresh Milk

80g

Sugar

75g

Butter

¼ tsp

Salt

 

INGREDIENTS B 

100ml

Fresh Milk

40g

Custard Powder

20g

Corn Flour

1

Egg

1 tbsp

Vanilla Essence

PROCEDURE

CHOUX PUFFS

  1. In a pot, bring to boil the water, butter and salt.
  2. Add in the flour and cook for a minute more.
  3. Cool this down before adding in the eggs in a mixer.
  4. Pipe out small rosettes onto a lined baking tray.
  5. Bake at 200ºC for about 20 minutes or until golden brown.

 

CHEMPEDAK FILLING

  1. Mix Ingredients B and leave aside.
  2. Bring Ingredients A to a boil and then add in Ingredients B and cook again.
  3. Cool this before putting into the bread.

 

CREAMY CUSTARD FILLING

  1. Mix Ingredients B and leave aside.
  2. Bring Ingredients A to a boil and then add in Ingredients B and cook again.
  3. Cool this before putting into the bread.